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Chicken Rice Burritos Recipe

Chicken Rice Burritos Recipe photo by Taste of Home

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For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California

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Chicken Rice Burritos Recipe

Prep: 55 min. Bake: 10 min.

Yield: 6 Servings

55 10 65

Ingredients

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter
7 cups shredded cooked chicken
1 tablespoon chili powder
2-1/2 cups chicken broth, divided
1 jar (16 ounces) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups (12 ounces) shredded cheddar cheese, divided
12 flour tortillas (10 inches), warmed
Additional picante sauce and cheddar cheese

Directions

In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside.
In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese.
Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 1,133 calories, 42 g fat (20 g saturated fat), 216 mg cholesterol, 2,133 mg sodium, 96 g carbohydrate, 13 g fiber, 75 g protein.

Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Rice Burritos

Chicken Rice Burritos

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Reviewed on Dec. 08, 2010 by embatt

Very good! I didn't use the green onions or garlic (didn't have them on hand), and I added black beans and corn and used whole wheat tortillas. Excellent!

Reviewed on Dec. 07, 2010 by cactuspat

I've made this recipe for years--ever since it first came out in TOH's cookbook. I serve it with a recipe that combines lime jello and cream cheese.

Reviewed on Nov. 06, 2010 by cactuspat

I've made this recipe dozens of times, and everyone who tastes it, loves it! It does take a little time to prepare, but it's well worth it.

Reviewed on Feb. 01, 2010 by yellowhorsern

My family absolutely loves this recipe! It is one of our all-time favorites from TOH. They request it often.

Reviewed on Oct. 21, 2009 by jgoldgorin

The sodium and fat content are a bit high. I substituted low salt broth, and used far less cheese than called for. I also used a salsa with a lower salt content, and used brown rice. Yummy!

Reviewed on Aug. 04, 2009 by nancy anne

I use yellow onion and salsa instead of the picante. THESE ARE YUMMY! Guests love these and request the recipe! :) Nancy

Reviewed on May. 31, 2009 by brenda lee

We have these quite often. If I plan on roasting a turkey,I use the leftovers to make this. I make a double batch and our grown children will have supper that night for their families. Easy and uses items I always have on hand.